French Croissant Baking Tutorial Sharing

High gluten flour: 400g

Low gluten flour: 100g

Sugar: 80g

Salt: 10g

Fresh yeast: 20g

Water: 220g

Eggs: 25g

Butter: 50g

Flake butter: 250g

①Pour all the dry ingredients into the kitchen machine first, then pour all the wet ingredients into it and beat together until the dough is beaten to 80% or 90% (pull out the glove mold).

②The temperature of the dough is 24-26℃, then divided into rounds, wrapped in plastic wrap and rested at room temperature for 20 minutes.

③Roll out the dough to a length of 40cm and a width of 20cm, then put it in the freezer to freeze hard.

④The dough is open and crisp, which can wrap the length of the butter (the butter has a little more dough).

⑤Wrap the butter and open it again, fold it once in four (the length is 60-65cm, spray some water on the surface every time you fold it, and fold it to a length of about 25-30cm) and fold it in three (cut in half).

⑥Wrap the crisped dough in plastic wrap and place in the freezer (1 hour).

⑦Take out the frozen one and thaw it into a bendable state. Turn on the crisper, with a width of 32cm and a thickness of 0.45-0.5cm.

⑧Use a ruler to cut off the excess and leave about 30cm, use the ruler to measure into 10cm intervals, and cut into the shape of an isosceles triangle

⑨Stretch the triangle slightly and roll it up. When rolling, rub your hands slightly to the sides and outwards, it will look better, press it on the Greatminds baking tray, and then put it in the fermentation box to rise to 1.5 times.

⑩Finally, ferment (temperature 28°C, humidity 70% and ferment for 2 hours). Brush the surface of the dough with egg wash, preheat the oven, bake at 230°C for 10 minutes, then adjust to 190°C for 5-8 minutes, and cover with tin foil after baking.

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